These cupcakes are a chocolate/peanut butter lover’s dream with double the Reese’s goodness. Hidden on the bottom of the cupcake is a full-size Reese’s peanut butter cup.
Light and Fluffy Peanut Butter Frosting
A light and fluffy and fabulously delicious peanut butter frosting covers the chocolate cupcakes. The peanut butter frosting alone is worth making the recipe. I couldn’t keep my fingers out of the bowl. 🙂 Don’t tell my personal trainer about it or I’ll be doing Burpees until the cows come home. To get even more Reese’s goodness, I sprinkled the frosting with Reese’s Pieces.
Double Reese’s Cupcakes Recipe Tips:
Freezing the peanut butter cups keeps their shape intact so that they form a nice bottom layer instead of melting into the batter.
A box of cake mix is used to make this recipe quick and easy. Either Devil’s Food Cake Mix or chocolate cake mix can be used.
Place just a spoonful of batter in the bottom of each cupcake liner and then place the peanut butter cup on top. The batter will keep the peanut butter cup from sticking to the liner.
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More Peanut Butter Cup Recipes To Try:
Reese's Cupcakes
Ingredients
- 1 box Devil's Food Cake Mix,, plus ingredients on box
- 18 regular size peanut butter cups,, frozen
- 1 box Reese's Pieces
Frosting
- 1 cup unsalted butter,, softened
- 1 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners' sugar
- 2 tablespoons heavy cream
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners.
- Mix cake batter according to box instructions.
- Place a small spoonful of batter in the bottom of each cupcake liner.Place a peanut butter cup on top of the batter in each cup.
- Spoon cupcake batter into cupcake liners, filling 3/4 of the way.
- Bake for 20-22 minutes or until firm to the touch on top. Let cool.
- For Frosting, combine butter and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners' sugar and heavy cream. Beat on high for a good 30 seconds.Taste for seasoning and add a pinch of salt if needed.
- Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese's Pieces.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published Sept 8, 2013.
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Had a lot of fun with these! Though, the frosting didn’t turn out as fluffy as the photos.
Cupcakes were good but not impressive. The peanut butter cup sank to the bottom. The frosting was fabulous!.I believe they would be better with the peanut butter cups chopped up and added to the batter.
I need the recipe for
Butterfinger-chocolate-and-peanut butter
Has anyone made these with a vanilla cupcake?
These look so good! I’m making them right now! For the frosting though, do you need to use unsalted butter? Does it make a difference?? Thank you!
You can use salted butter.
just pulled these out of the oven and they are perfect!
What a wonderful recipe! I will have to try and make it. I love cupcakes and I love Reese’s Pieces so this is a match made in Heaven for me!
Question . If I make the icing a few days before then ice the cupcakes the day before the party do I have to put the cupcakes into the refrigerator? Because the icing had already been refrigerated?
You should be fine leaving this frosting at room temperature for a day. It shouldn’t matter if you refrigerate it first.
Peanut butter cup got burnt! What a waste of money and sad kids
What kind of cream should I use? Like cool whip cream?
For the frosting? I used heavy cream, it is in the dairy section next to the half-and-half. Whipping cream would be fine too.